Holiday Tortellini with
Red and Green Dip
1 lb. Tri Color Tortellini
2/3 c. light cream cheese, divided
4 tbls half and half, divided
2 tbls Basil Pesto
2 tbls Sundried Tomato &
Garlic Pesto
Salt and Pepper to taste
Green Dip Beat together 1/3 cup cream cheese, 2 tablespoons half and half, and Basil Pesto until smooth. Salt and pepper to taste. Spoon dip into small serving cup.
Red Dip Beat together 1/3 cup cream cheese, 2 tablespoons half and half, and Sundried Tomato & Garlic Pesto until smooth. Salt and pepper to taste. Spoon dip into small serving cup.
Cook Tortellini according to directions; drain well, rinse with cold water and place on serving platter. Arrange red and green dip cups on the platter. Serve as a side dish or appetizer.
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| Tri-Color Tortellini |
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Antipasta Tortellini Salad
1/2 lb. Tri-Color Tortellini
1/2 c. Italian salad dressing
16 Cherry Tomatoes
16 sm. Fresh Mushrooms
1 lb. Provolone Cheese, cubed
½ lb. Hard Salami, cubed
2 6 oz. jars marinated artichoke
hearts, drained
1 6 oz. can pitted ripe olives,
drained
12 Green pepper strips
12 Pepperoncini salad peppers
Leaf lettuce
Cook Tortellini according to directions (do not overcook); cool immediately in cold water and drain. Combine Italian dressing with remaining ingredients and mix with tortellini, chill for a minimum of 2 hours. Place leaf lettuce on large serving platter; drain marinated mixture and arrange on platter.
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